Coconut, Butternut Squash & Sweet Potato Soup

This Caribbean-inspired soup is rich, velvety, and packed with warm, spiced flavours. Roasted butternut squash and sweet potatoes bring natural sweetness, while coconut cream, thyme, and a touch of Scotch bonnet heat add depth and warmth. Perfectly balanced with nutmeg, ginger, and Caribbean curry powder, this soup is comforting, bold, and full of character.

Ingredients

Method

Nutrition

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Step 1

Preheat the oven to gas mark 8 / 230°C / 450°F.

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For

3

M

I

1/2

large

Butternut squash, chopped

3

Baby sweet potatoes, chopped

4

Garlic cloves

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Per Serving

Calories

230kcal

Fat

14g

Saturates

9g

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Notes

Pro Tip✨: For milder heat, halve the Scotch bonnet and remove the seeds before adding it to the soup—this keeps the flavour without overpowering the dish. Want extra spice? Blend a small piece of the pepper into the soup for a fiery kick!

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